Recipe: Vegetable Beef Soup with Canned Beef Puree

I had this can of beef puree lying around and I did not know what to do with it. I looked at some recipes, but they didn’t help much, so I made some soup out of it.
1 very large soup pan
1 multiple measurement measuring spoon
1 stirring instrument
1 15 oz. can of beef puree
2 15 oz. cans of mixed vegetables, drained
1 14.5oz can of diced tomatoes, drained
8 cups water
2 tsp minced garlic (2 cloves)
2 TSP minced dried onion (2 onions)
2 1/2 TSP dried parsley
1 tsp dried pesto
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp ground black pepper
Add first four ingredients into a large soup pan. Turn stove to medium. Add onion and garlic. Turn to medium high, stirring continuously. Add spices later on. The thyme will smell very strong. Cook until the thyme smell starts fading, and you can smell other smells mixed in with the thyme. There is so much liquid that it will barely even boil, even on medium high. Ladle into bowl. Turn down to low and simmer. It will taste better as it cooks on low.
This turned out pretty darned good! It tastes a lot like the beef puree, but it also tastes like the vegetable beef soup you grew up on! Good meal for a cold late fall evening.
Total calories = ~1,050, so it’s not even a full day’s meal. You won’t be able to eat too much of it until you have to put it away for the next day. Contains 10.5 servings of vegetables, plenty for one day.

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2 thoughts on “Recipe: Vegetable Beef Soup with Canned Beef Puree”

    1. I would, only if humanely slaughtered.
      Oh, and hold the marjoram. That’s a strange herb.
      It’s not very common (how about non-existent) in Mexican cooking. I have an unopened bottle of it sitting in a spice rack I got as a gift once.

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